Recipe - Squash Soup With Four Chiles

2 lg Butternut squash
3 pound Banana squash
1 Dried Chipotle
Boiling water
5 cup Chicken broth
1 lg Dried Ancho chile
1 Stemmed and seeded Habanero
chile
One fourth cup Lime juice
2 Diced zucchini

GARNISHES
Sour cream

CHILE GARNISH
4 lg Jalapenos; red and
green
1 Chopped red onion
Salad oil

There's a recipe in the current (Nov 94?) Sunset magazine for Squash Soup
with 4 kinds of chiles. Let's see if I can summarize it:

Bake 2 large butternut squash and 3 pound banana squash covered for about an
hour at 400 degrees F.

Soak a dried Chipotle in boiling water for 5 minutes and draun. Put it, 5
cups chicken broth, a large dried ancho pulverized in a blender and a
stemmed and seeded habanero in a large pot. Simmer 20 minutes; remove and
discard ancho and habanero

Scrape squash from rind; whirl in blender or food processor and add to
broth with One fourth cup lime juice. Add 2 minced zucchini, simmer 10 minutes.

Serve topped with sour cream and chile garnish (roast 4 large jalapenos,
red and green; chop, saute a chopped red onion in a little salad oil, add
the chopped jalapenos),

Sunset suggests serving it with Rosemary smoked turkey and spiced basmati
rice with chayote.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.